Pineapple-Lemon Layered Pie

Try this award-winning pie that's layered with tropical flavors from the Pennsylvania State Fair.

Ingredients

Crust

1

Pillsbury™ refrigerated pie crust, softened as directed on box

Bottom Layer

1 1/2

cups granulated sugar

6

tablespoons cornstarch

1/4

teaspoon salt

1/3

cup fresh lemon juice

1/2

cup cold water

3

egg yolks, well beaten

2

tablespoons butter

1 1/2

cups boiling water

1

teaspoon lemon extract

1

teaspoon lemon peel

3

drops yellow food color

Middle Layer

1

cup powdered sugar

1

package (8 oz) cream cheese, softened

1 1/2

cups cold whole milk

2

boxes (4 serving size each) lemon instant pudding and pie filling mix

1/2

cup drained crushed pineapple

1/2

teaspoon pineapple extract

Top Layer

1

cup powdered sugar

1

package (8 oz) cream cheese, softened

1

teaspoon lemon extract

1

container (8 oz) frozen whipped topping, thawed

Directions

1Heat oven to 450°F. Place crust in ungreased 9 1/2-inch glass deep-dish pie plate. Press crust firmly against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool.